No-Bake Chewy Cookies and Cream Bars. Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes.
Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1. Picture_9. Edibles | Call 1.415.648.4420 for Medical Cannabis Delivery. Cannabis Delivery We supply San Francisco with high-quality medical marijuana by delivery to anywhere in the city, be it your home, your work, or even a café you are relaxing in. In doing so we adhere to the highest standards around health, safety, and patients' rights. Our staff is professional, friendly, and able to advise our patients on the wide-range of cannabis products we provide, including: Cannabis (Marijuana), Pre-Rolls, Edibles, Hash, Kief, Concentrates, Tinctures, Vaporizers, Pipes, and many, many more.
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Banana Chocolate-Walnut Bread slightly adapted from Run Lean Green and Cooking Light 1 1/2 cups mashed over-ripe banana (about 3.5 medium bananas) 1/3 cup plain fat-free Greek Yogurt 5 Tbsp butter 50/50 Smart Balance Butter Blend, melted 2 large eggs 1/3 cup granulated sugar 1/3 cup packed light brown sugar 6.75 oz. all-purpose flour (about 1 1/4 cups + 1 Tbsp) 1/4 cup ground flaxseed 3/4 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp ground allspice 1/3 cup semisweet chocolate chips (I used Ghirardelli 60% Cacao Bittersweet) Cooking spray Directions:
A Cozy Kitchen » Avocado Fries. I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard. I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable?
Some weird fruit? Either way, I really, really, REALLY love these…veggie-fruits from heaven. Let’s count the ways, shall we? 1. Guacamole is possibly my favorite food.2. Tagged as: Aioli, Appetizer, Avocado, Fries. Go ahead, take a shot of salad dressing. | DesignHER Momma. I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle.
Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. I’ve made it for her, and for her, and I think her too. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!)
And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments. Baked potato soup. We’re on day two of something called a “wintry mix” which I suspect if I lived in one of those places where one was forced to wear shorts and sunglasses in January, eating food plucked recently from the ground (pea tendrils, anyone?) I’d imagine constituted a fun day of mixed winter activities, like snowfall fights followed by ice skating and then, if you’re not too tuckered out, some hot cocoa before you head home. Alas, a “wintry mix” is the precise reason my only current goal in life is to flee to someplace tropic and sandy. And make soup. Except, me and soup have been on unstable terms this year.
So I was almost done with soup when I starting thinking about baked potatoes and how it’s been too long since I had a great one and how awesome it would be to make a soup that embodied everything you liked about baked potatoes — including, should you dare, cheddar, sour cream, bacon bits and chives — but in a bowl. I know what you’re thinking: “But where’s the baked potato?” Serves 6. Cheesy baked artichoke dip. In college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip!
I apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! Alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler. Cheesy Chicken, Bacon & Avocado Quesadillas. What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! ;) Quesadillas are one of our favorite quick and easy weeknight meals. Let’s start with the bacon. Now take about a tbsp of the bacon drippings and add to a skillet over medium heat.
Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken & scallions to a plate and rinse out the skillet. Then add a little butter over medium heat… And when foamy, add a tortilla and swirl it around to get it nice and buttery. Now we can start layering with the good stuff. Bacon. Avocado. Do you know how to pick out a good avocado? A little cheese.. And pat down in place. This Vintage Chica: Strawberry Fruit Leather Recipe. This past weekend was the Strawberry Festival in a nearby community. We don't usually go for the funnel cakes and carnival rides, but on Friday afternoon we found ourselves out of school, in Pungo watching the 4-H animal judging portion of the festival.
The boys had a great time and are now begging for a sheep to raise and show. (Great idea Eren!) But even though the strawberry season has not been what is usually is because of spiratic temperatures and less than average rain fall, we ended up bringing home our share of strawberries. We're freezing most of them for smoothies and ice cream, but we're making fruit leather with the rest. Fruit Leather Recipe Ingredients: StrawberriesWaterLemon juice Sugar (if needed) **4 cups of fruit yield about one sheet of fruit leather Directions: Preheat the oven to the lowest setting or 120 degrees...the lowest my oven would go was 170 degrees.Rinse the berries and cut of the green tops. 8.
The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever. I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food.
Always has been. Cases in point: One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe!
Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Dulce de Leche Brownies : : Miss in the Kitchen. Dulce de Leche Brownies At seven o’clock last night I had a chocolate craving. I approach the pantry and see a can of Dulce de Leche and instantly think caramel brownies. I have been wanting to try a new brownie so I did a quick Google search and found these babies. Being seven at night and the fact that I live in the middle of nowhere, I used semi-sweet chocolate chips because that’s what I had.
If you aren’t familiar with Dulce de Leche it is basically caramel, like caramelized sweetened condensed milk (I can eat it straight out of the can). Dulce de Leche Brownies Adapted from The Sweet Life in Paris (Broadway Books) David Lebovitz Ingredients: 8 tablespoons salted or unsalted butter, cut into pieces 6 ounces semisweet chocolate, finely chopped 1/4 cup unsweetened Dutch-process cocoa powder 3 large eggs 1 cup sugar 1 teaspoon vanilla extract 1 cup flour optional: 1 cup toasted pecans or walnuts, coarsely chopped 1 cup Dulce de Leche Cooking Directions: Preheat the oven to 350 degrees.
Cheeky Kitchen » Easy Garlic Butter Breadsticks. If you've got 30 minutes, you've got time to bake up a batch of these simple, butter-slathered breadsticks. There's nothing fancy or frou frou about them. They're just little poles of white bread dough cooked until golden brown then smeared in good flavors. To make things even easier, serve them right on the baking sheet, and let your family sop up the butter with their breadsticks. 1 packet yeast 2 cups very warm water 1/4 cup sugar 3 cups flour 1 stick butter, melted 1 teaspoon garlic powder 1 tablespoon sea salt 2 tablespoons grated parmesan 2 tablespoons fresh chopped parsley Preheat the oven to 300 degrees.
Stir the flour into the mixture one half-cup at a time, adding just enough to make the mixture soft, pliable and not too sticky, but not so floured that it becomes a heavy hunk. Pull a round of dough into your hands (about the size of a small apple). As soon as you remove your breadsticks from the oven, mix together the melted butter, garlic powder, sea salt, and grated parmesan.